Brown butter in a large pot. Add broth, water, salt, chicken base, cream of chicken soup, and pepper. Stir together and bring to a boil. Add Noodles and bring to a boil again. Turn off heat, cover, and let sit for 1 hour before serving.

In a large pot, sauté onions and carrots in olive oil until the onions are slightly golden. Add garlic and sauté for 1 minute. Add water and soup base to the pot and bring to a rolling boil. Next add uncooked noodles, chicken, black pepper, and salt and bring back to a rolling boil. Turn heat to low and simmer for at least 20 minutes. Add lemon juice and cilantro to soup and stir. Serve warm.

Place chicken breasts in a crock pot and cover with salsa. Toss until the chicken is covered. Then Cover and cook on high for 4 hours (or low for 6-8 hours), or until the chicken shreds easily with a fork. Shred the chicken in the slow cooker and toss with the remaining salsa and juices until well-mixed. Serve immediately, or refrigerate in an airtight container for up to 5 day. Use shredded chicken and taco ingredients to make flavorful chicken tacos.

Sprinkle beef lightly with salt and pepper, then brown in a hot skillet. When almost browned, add minced garlic and diced onion and sauté until onions are soft. Then add cooking wine to deglaze pan. Put beef broth, mushroom soup, and Worcestershire sauce into crock pot and add browned beef. Cook on high for 2.5-3 hours or on low for 4-5 hours. Add cream cheese 30-45 minutes before serving. Serve over wide noodles prepared according to package instructions.

Brown ground beef and onion in a skillet. Cook Egg Noodles according to package directions, drain, and return to pot. Next add cream of mushroom soup, cream of celery soup, and frozen peas to noodles and add tomato juice to the ground beef and onion mix. Put in layers in casserole dish. Layer of Noodle mix then beef mix and repeat. Then cut the cheese into slices and cover the casserole. Bake at 325° for 30 minutes.

Servings: 8-10

Note: Try this recipe with our Chili-Jalapeno Noodles, add in a can of mushrooms, and sprinkle some crushed red pepper on top for a different taste and a bit of a kick!

Prepare the sauce while the pasta is cooking to ensure that the noodles will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

Bring a large pot of salted water to a boil, add the noodles and cook for 8 to 10 minutes or until tender. Drain pasta well, reserving 1 cup of the starchy cooking water to use in the sauce.Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the bacon and sauté for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and sauté for less than 1 minute to soften.

Add the hot, drained noodles to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the cup of drained pasta water in, stir for 45 seconds, then pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happens) stir until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and salt to taste. Mound the pasta carbonara into warm serving bowls and garnish with parsley flakes.

Beat together butter, white sugar, and cream cheese until smooth. Add egg, lemon juice, and lemon zest and beat well. Combine flour, baking powder, and salt and stir into cream cheese mixture until just combined. Cover and chill until firm; about 2 hours. Roll Tablespoons full of dough into balls and place 2 inches apart on ungreased baking sheets. Using your thumb, make an indentation in center of each ball and fill with about 1/2 tsp of Apricot-Peach Jam.

Bake at 350° for 15 minutes or until edges are golden. Allow to cool 2 minutes on baking sheets before removing to wire racks to cool completely. Sprinkle with powdered sugar if desired.

Combine flour, white sugar, cocoa, baking powder, and salt in a large bowl. Make a well in the center. Add remaining ingredients and beat for 2 minutes on medium speed. Batter will be thin. Pour into a greased 13x9 baking pan. Bake at 350° for 30-40 minutes or until toothpick inserted in center comes out clean. Frost with Satiny Chocolate Glaze, in the "Desserts" section.

Note: I sometimes bake this in a Bundt pan at 335° degrees. Also, you can use 2 - 9 inch round pans. Adjust baking time accordingly.

In a large saucepan, heat water and butter to boiling over medium high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from sides of pan. Remove from heat and transfer to a large bowl. Add one egg at a time, beating well after each addition. Spread on bottom and up sides of a greased 9x13 baking pan. Bake at 400° for 35 minutes. Cool completely.

To make frosting, melt chocolate and butter in a medium saucepan over low heat. Add in powdered sugar and vanilla extract and stir well. Add one Tbsp. at a time of hot water until desired consistency is reached. Pour into cooled crust, saving some to drizzle on top of finished cake.

Place cream cheese and 1 cup milk into blender and blend until smooth. Add remaining 3 cups milk and blend till well mixed. Transfer to a large mixing bowl. Add pudding mix and beat well with a mixer until thickened. Pour into cooled shell. Spread cool whip carefully over top of pudding. Drizzle with remaining chocolate frosting.

Servings: 24

Note: This is my favorite dessert!! It's not overly sweet, but very good! You can also use 2 - 8"x8" pans or 2 - 9 inch deep dish pie pans. It is more attractive when serving and less messy in the center. The chocolate frosting is optional as well. You may use Hershey’s chocolate syrup, if desired. In my opinion, it works, but is not as good.